Cold Cucumber Soup

Ingredients

• 2 cucumbers
• 2 cups chicken broth
• 1 cup water
• 1/2 cup cider vinegar
• 1/4 cup low sodium soy sauce
• 1 tablespoon sesame oil
• 1 1/2 teaspoons sugar (stevia)
• 1 teaspoon pepper
• 2 cups ice

Directions

1. 1

   I use English cucumbers because the skin doesn't have that waxy film on it, but you can just peel them to make it easy.

2. 2

   Julliene the cucumbers. Sometimes I just slice them. You want to get the cucumber flavor into the soup, so it's really just preference.

3. 3

   In a large serving bowl, mix together the chicken broth, water, cider vinegar (I use apple cider vinegar), low sodium soy sauce, sesame oil, sugar(stevia) and pepper. Stir in the cucumber. Chill well in the fridge for a couple of hours.

4. 4

   Just before serving, stir some ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.

5. 5

   Carb friendly.